About Us

A BLEND OF PASSION & PROFESSION

Meet the Chefs - A Culinary Journey

For the Davidsons, the kitchen has always been a place of connection. Their story began on the very first day of culinary school in Vincennes in 2006, where they first met and discovered a shared passion for the craft. After honing their skills in the renowned kitchens of French Lick and West Baden Springs—where he worked in various restaurants and she served as a pastry chef—they brought their expertise to Bloomington 11 years ago.

Their diverse backgrounds form the heart of Chef’s Table Catering. With his experience as a chef for an Indiana University sorority and her 10-year tenure at Panera, they combine high-volume precision with artisanal touch. Today, they are proud to serve the Bloomington community through three distinct culinary experiences:

"they combine high-volume precision with artisanal touch."

Our Expertise, Dedicated to Bloomington

French Lick & West Baden

Honing their craft within the kitchens of Indiana’s most historic resorts—where he mastered diverse restaurant service and she specialized as a pastry chef.

Academic Precision

Managing the daily dining for an IU sorority required more than just cooking; it demanded a mastery of nutritional balance and a proactive approach to dietary needs, from gluten-free to plant-based, without ever sacrificing flavor.

Artesianal Touch

A 10-year tenure at Panera Bread, mastering the exacting standards of professional artisanal baking, scratch-made prep, and the meticulous consistency required to deliver premium quality every single day.

Our Three Pillars of Culinary Experience

Box Lunch

grab-n-go

comes with chips & side delivered to the entire office or that on the go afternoon picnic.